Grilled Corn With Spicy Korean Miso Sauce Recipe

• 2 tablespoons (30g) white miso paste
• 2 tablespoons (30g)
• (see note)
• 2 tablespoons (30ml) mayonnaise
• 1 tablespoon (15ml) juice from 1 lemon
• 1/4 cup (7g) roughly chopped fresh cilantro leaves, divided
• 1/4 cup finely sliced scallions, divided
• 8 ears corn, shucked

1. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes.
2. and
3. grilling grate.
4. While grill preheats, combine miso, gochujang, mayonnaise, lemon juice, half of cilantro, and half of scallions. Whisk until homogeneous. Set aside.
5. Place corn directly over hot side of fire. If using a coal grill, keep uncovered. If using gas, cover grill when not turning corn. Cook corn, turning every minute or so, until it is well charred on all sides, about 10 minutes total.
6. Transfer corn to a large bowl. Coat with sauce using a spoon or brush. Transfer to a serving platter. Sprinkle with remaining cilantro and scallions. Serve immediately.

paste, mayonnaise, lemon, fresh cilantro, scallions, corn

Taken from www.seriouseats.com/recipes/2013/07/grilled-corn-spicy-korean-miso-sauce-recipe.html (may not work)